1/2 cup olive oil
1 cup onion, small diced
1 tablespoon shallots, minced
2 tablespoons garlic, chopped
1 cup red bell pepper, large diced
1 cup green bell pepper, large diced
1 cup zucchini, large diced
1 cup yellow squash, large diced
1 cup fresh fennel bulb, large diced
1 medium red onion, large diced
2 large tomatoes cut into large chunks
1 medium eggplant, large diced
2 cups broccoli florets
2 cups large mushrooms, quartered
1 tablespoon fresh thyme
12 leaves fresh basil, sliced thin, chiffonade
2 cups provolone cheese, shredded
1/2 cup parmesan cheese, shredded
Heat a large, oven safe skillet to medium high and add olive oil, onions, shallots and garlic.
Saute and stir for about two minutes.
Add the red and green peppers, zucchini, yellow squash, fennel and red onion.
Cook for five minutes until vegetables are cooked through and reduce in volume.
Add the tomatoes, eggplant, broccoli and mushrooms.
Cook until they are hot and have reduced in volume a little.
Add fresh thyme and basil.
Bury the vegetables with provolone and parmesan cheese.
Bake at 400-degrees for 20 minutes or until the cheese turns golden brown.